Artichoke and saffron ragoût with lemon aioli

Name: Artichoke and saffron ragoût with lemon aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: France
Ingredients: 3 courgettes/zucchini, halved lengthways and sliced into chunks; 3 tbsp tomato purée/paste; 350 ml/12 fl oz/scant 1½ cups vegetable stock; sea salt and freshly ground black pepper; 1 recipe quantity Lemon Aioli and crusty bread, to serve; 3 large garlic cloves, finely chopped; 3 shallots, sliced; 1 heaped tbsp drained capers, rinsed; 50 g/1¾ oz/scant 1 cup day-old fresh breadcrumbs; 4 tbsp extra virgin olive oil; 400 g/14 oz can flageolet beans, drained; ½ tsp dried chilli/hot pepper flakes; 2 large handfuls of baby spinach leaves; 200 g/7 oz chargrilled artichoke hearts in oil, drained, halved if large; 1 large pinch of saffron; 185 ml/6 fl oz/¾ cup dry white wine

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

For me, this dish reflects the cooking style and flavours of Provence in the south of France. The vegetables are cooked in a white wine and saffron broth until meltingly tender, then served topped with a sprinkling of crisp breadcrumbs and a spoonful of garlicky lemon aioli. Crusty bread to mop up the fragrant sauce is a must.

Ingredients

1 large pinch of saffron
4 tbsp extra virgin olive oil
50

Europe
France
Main course
Vegan
Mediterranean
Provence

Method

Put the saffron in a ramekin and pour over 1 tablespoon hot water. Stir and leave until needed.
Heat half the oil in a large non-stick frying pan over a medium heat and fry the breadcrumbs for 3–5 minutes, turning regularly, until golden and crisp, then leave to one si